Free Healthy Recipe - Sautéed Silverbeet Olive and Fennel Pasta

Low fat, Low GI

Copyright John Paul Urizar

There are some things you should have in the fridge and pantry at all times. A good quality parmesan (a little of it goes a long way so don't worry about the fat content), some kalamata olives, olive oil, wholewheat pasta and garlic. A quick dash to the shops to grab a bunch of spinach and fennel bulb and this mid week dish can be on the table in minutes.

1 bunch silverbeet, washed and trimmed
1 bulb fennel, thinly sliced
2 cloves garlic, thinly sliced
1 tbsp olive oil
500 grams wholewheat pasta
2 tbsp parmesan, grated

Cook the pasta in plenty of boiling water for approx 15 - 20 minutes until it's soft but retains 'bite'. Cook the silverbeet for 1 minute in plenty of boiling water. Drain thoroughly. Heat the olive oil in a large pan and cook the garlic until golden. Add the fennel and cook for a further 3 - 5 minutes. Toss through the silverbeet and cook for a further 2 minutes. Remove from the heat and add the olives.
Serve the silverbeet mixture over the pasta and top with a small amount of grated parmesan and black pepper.

Note: Silverbeet contains purines which when taken in excess may be broken down to form uric acid leading to gout and kidney problems. If you are susceptible to these conditions you may want to limit your intake of silverbeet.

Makes 4 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 25 mins
Ready in: 30 mins

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 2175 kj
Calories 520 kcal
Fat 9.2 g
Saturated Fat 1.8 g
Total Carbohydrate 81.3 g
Total Protein 18.9 g
Fibre 16.6 g

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